- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 2 leeks, white part only, rinsed and sliced
- 2 spring onions, sliced
- 25g/1oz fresh ginger, peeled and chopped finely
- 200ml/7fl oz white wine
- 400g/14oz pre-cooked and peeled chestnuts
- 200ml/7fl oz whipping cream
- 18 scallops in the shell, cleaned, roes removed
- salt and freshly ground black pepper
- Heat half of the olive oil in a saucepan, add the garlic, leek, spring onion and ginger, lower the heat and fry for ten minutes.
- Add the wine and chestnuts and cook for another five minutes.
- Add the reserved roe and cream and cook for a further five minutes, then season with salt and freshly ground black pepper.
- Heat the remaining oil in a frying pan and fry the scallops over a high heat for two minutes on each side.
- To serve, pile the chestnuts onto each plate and top with three scallops per serving.